Citrus Cornmeal Cupcakes with Fresh Strawberries, Fig Jam, and Goat Cheese Frosting

By vealam

Ingredients

• For the Citrus Cornmeal Cupcakes:
• (makes 12 cupcakes)
• 3/4 cup granulated sugar
• fresh zest from 1 small lemon
• 3/4 cup all-purpose flour
• 1/4 cup fine-ground yellow cornmeal
• 1 1/2 teaspoons baking powder
• a pinch of salt
• 3 tablespoons unsalted butter, at room temperature
• 1/2 cup whole milk, divided into two 1/4 cup portions
• 1 large egg
• For the Goat Cheese Frosting and Fruit Topping:
• (makes enough for 12 cupcakes)
• 8 ounces cream cheese, at room temperature
• 4 ounces soft goat cheese, at room temperature
• 1/4 cup confectioners' sugar, sifted
• 1/4 teaspoon pure vanilla extract
• 1/2 cup fresh strawberries, hulled and quartered
• 2 tablespoons Bonne Maman fig jam

Details

Adapted from hummingbirdhigh.com

Preparation

Step 1

For the Citrus Cornmeal Cupcakes:
Center a rack in the oven and preheat to 325 (F). Prepare a muffin tin by lining each of its cavities with a cupcake liner.

In a small bowl, combine 3/4 cup granulated sugar and the fresh zest from 1 small lemon. Use your fingers to rub the zest into the sugar, until the zest is well incorporated throughout the sugar and the mixture becomes fragrant. Set aside.

In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine the lemon-infused sugar (from the 2nd step), 3/4 cup all-purpose flour, 1/4 cup fine-ground yellow cornmeal, 1 1/2 teaspoons baking powder, a pinch of salt, and 3 tablespoons unsalted butter. Beat on the mixer's lowest setting until the mixture turns sandy and the ingredients are well combined. Pour in 1/4 cup of the milk and continue beating until the milk is just incorporated.

In the bowl of a liquid measuring cup, whisk together 1 large egg with the remaining 1/4 cup milk. Pour the mixture into the rest of the batter, and continue beating until just incorporated. Be careful not to overmix!

Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the center of each cupcake should come out clean. Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool completely.

When the cupcakes are completely cold, spoon the frosting on top and decorate accordingly.

For the Goat Cheese Frosting and Fruit Topping:
In the bowl of a freestanding mixer fitted with a paddle attachment, combine 8 ounces cream cheese and 4 ounces goat cheese. Beat on medium-high speed until well combined, before adding 1/4 cup confectioners' sugar a tablespoon at a time. Once all the confectioners' sugar is added, add 1/4 teaspoon pure vanilla extract and beat until just incorporated.

Use a piping bag or an offset spatula to spoon the frosting on to the top of each cooled cupcake. Garnish each cupcake with strawberries and a dollop of fig jam. Serve immediately.